Zombie Berry Pie
A frightfully delicious berry pie, perfect for any ghoulish gathering. This pie combines a mix of berries in a spooky, sweet filling, all encased in a flaky, golden crust.
Equipment
- Large bowl
- Pastry blender
- Rolling pin
- 9-inch pie dish
- Wire rack
Ingredients
Crust
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter (2 sticks), very cold and cut into ½-inch cubes
- ½ cup ice water
Filling
- 4 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
- ½ cup granulated sugar (adjust to taste)
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon almond extract
- green food coloring (optional, for "zombie" effect)
Egg Wash
- 1 large egg beaten
- 1 tablespoon milk
Instructions
Make the pie crust
- Whisk flour and salt, then cut in cold butter until coarse crumbs form; gradually add ice water and mix until just combined.
- Divide dough in half, flatten into discs, wrap in plastic, and chill for at least 30 minutes.
Prepare the filling
- Gently mix mixed berries, sugar, cornstarch, lemon juice, almond extract, and optional green food coloring in a large bowl.
Assemble the pie
- Roll out one dough disc and place it in a 9-inch pie dish; pour in the berry filling.
- Roll out the second dough disc, place it over the filling, trim and crimp edges, then cut slits in the top crust.
Bake the pie
- Brush pie with egg wash, then bake at 400°F (200°C) for 15 minutes, reducing heat to 375°F (190°C) for another 35-40 minutes until golden and bubbly.
- If edges brown too quickly, cover loosely with foil.
Cool and serve
- Cool completely on a wire rack before slicing to allow the filling to set.
Notes
For an extra "ghoulish" effect, use black food coloring instead of green for a darker filling. Serve with a scoop of vanilla ice cream or whipped cream. Pie can be stored at room temperature for up to 2 days, or refrigerated for up to 4 days.